Full of spring, Can’t help but be tempted, It’s even more inviting.
Put fresh spring into the plate, Eat short spring into your belly. There are great satisfaction and happiness
- First: Chinese mahogany
A handful of Chinese mahogany, Especially tender before the rain
Chinese mahogany has been expensive since ancient times and was used as a tribute in the Tang Dynasty. On the eve of Gu Yu, taking a long bamboo pole and laid the head of Chinese mahogany, which means “eat spring.” When the clear air fills the tip of the tongue, the taste is like chewing a big mouthful of spring, and there is a feeling of happiness between lips and teeth.
- Second: Shepherd’s purse
Lu You once said, “Spring shepherd’s purse comes to amazement”
Zheng Banqiao eats and likes, “Spring shepherd’s purse is delicious”
Shepherd’s purse sprouts in the severe winter and grows in early spring. The shepherd’s purse is best in February and March. It is rich in carbohydrates, crude fiber, multivitamins, and trace elements.
- Third: Alfalfa
Although it is a wild vegetable, it is now widely planted and can be eaten throughout the year, but only alfalfa in spring can really taste the spring. Dripping white wine and stir-frying directly can inspire its unique, purest greens and sweetness.
- Fourth: Gray lettuce
Although the name of the dish is simple, the taste is delicious, soft, and nutrition is rich. It is a health care product suitable for all ages. Its growth is basically not affected by human factors, so it has a high nutritional value and is a deserved green food.
- Fifth: Sophora flower
The food of flowers is elegant, wild, and gentle.
Sophora flower is sweet, rich in vitamins and various minerals, clearing heat and detoxifying, cooling blood and nourishing the lungs. It can be used for soups, bibimbap, steamed cakes, dumplings, etc.
The most popular way of eating is Sophora flower wheat rice. Select fresh and unopened buds “Huaihua Rice”, soak and wash with saltwater, dry with natural light to remove water, add flour and mix well, steam for 10 minutes before serving. At this time, the Huaihuamai rice has a naturally sweet taste. It can be sweetened with sugarberry sauce, and it can be mixed with a sauce made of chili oil and minced garlic, each with a flavor.
Mountain field, Ingredients are frozen in the winter , Stomp the heaven and earth reiki, Wake up as promised.
